Fresh Cherry Cobbler

Disaster! I'm a fairly seasoned baker and have made several pies and cobblers from C.L. all with great results. This one, was such a waste of great ingredients (almost a whole bag of fresh cherries and those aren't cheap!). The tapioca base (highly unusual) left a strange texture (grainy / chewy) and did not "gel" the cherry filling; by the end of the 40 minutes in the oven, I just had sickly sweet (yes, too much sugar) soup "filling." I cooked in total for about an hr, and then hoped for the best for it to gel as it cooled. When I placed my lattice crust on the cobbler, it wasn't supported enough in the middle and just crumbled apart when I tried to serve so I was left with an ugly, soupy mess of a dessert with floating pie crust that was way too sweet and lost all the beauty of the great fresh cherries I had. Skip this recipe or be prepared for extreme disappointment in the final results!!!

Easier than pie and just as tasty. One crust reduces the fat. But why pre-bake the lattice crust? That's too fussy and prone to breakage. I always just trim and lay it on top of the filling with a sprinkling of turbinado sugar. It bakes just as it would on a double-crust pie. I use this recipe every time cherries are in season.